GINGERED SWISS CHARD

Another Rice Diet Forum contributor breaks through her previously held belief that she "didn't like greens"! As she says, "This is a very good way to eat greens, for me at least, since I didn't like them before. The taste has an Asian influence without using soy sauce. You can adjust the amounts of oil, and it makes enough for 6 to 10 servings, depending on how big the bunch of greens. Keeping this recipe on hand really helps me eat greens daily without the hassle of preparation."Yield: 6 servings

DirectionsSaute the onion over medium heat in a pan that has been lightly coated with canola oil. When the onion is soft and translucent, add the mushrooms and stir, and then cover the pan for a few minutes until they begin to soften. Add the greens, garlic, and ginger, and stir it all up. It is not usually necessary to add liquid because the mushrooms tend to release some, but, if needed, add a couple of tablespoons of water. Cover and cook on medium-low heat until the greens are soft. Mix it all thoroughly. At the end of the cooking, add the sesame oil and sesame seeds. Stir and serve.